5 from 3 votes
Crispy Chickpea Meatballs
Flavorful baked chickpea meatballs made with veggies, herbs, and feta. Crispy on the outside, tender inside — perfect for bowls, pitas, or meal prep!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
16
meatballs
Calories:
56 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the meatballs:
- 15 oz chickpeas drained and rinsed, canned
- 1/2 cup zucchini shredded
- 1/2 cup carrot shredded
- 1/2 cup feta cheese
- 1/4 cup red onion diced
- 3 cloves garlic minced
- 2 tablespoons parsley fresh
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano dried
- 3/4 cup panko breadcrumbs
- Avocado oil spray or olive oil spray
For the bowls:
- cauliflower can use quinoa, rice or cauliflower rice
- rice can use quinoa, rice or cauliflower rice
- arugula or mixed greens
- tzatziki sauce
- red onion pickled
- cucumber chopped
- tomato chopped
- tahini dressing
- feta cheese
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- In the bowl of a food processor, add the chickpeas, zucchini, carrots, feta, red onion, garlic, parsley, lemon zest, salt, pepper, and oregano. Pulse until well combined and mostly smooth. Add the panko and pulse just a few times until mixed in.
- Roll the mixture into balls, about 1 1/2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart. Spray generously with oil spray.
- Bake for 18 to 23 minutes or until the balls are golden brown on the bottom and slightly crispy on the outside.
- To assemble bowls, add rice and greens to bowl. Top with the chickpea meatballs, tzatziki, pickled red onions, cucumber, and tomato. Drizzle with tahini dressing and sprinkle with feta cheese. You can also enjoy the chickpea meatballs in a pita sandwich, over greens, or plain!
Cup of Yum
Notes
- Storing in the fridge: Store cooked meatballs in an airtight container for up to 4–5 days. Reheat in the oven or air fryer.
- How to Freeze: Freeze cooked meatballs on a baking sheet for 1–2 hours, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. Reheat from frozen at 375°F for about 20 minutes or until heated through.
Nutrition Information
Calories
56kcal
(3%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.4g
(2%)
Cholesterol
4mg
(1%)
Sodium
224mg
(9%)
Potassium
79mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
743IU
(15%)
Vitamin C
2mg
(2%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 meatballs
Amount Per Serving
Calories 56
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 224mg | 9% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 743IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.